Maine Lobster Rolls Recipes

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MAINE LOBSTER ROLL

If you want an authentic Maine Lobster Roll, all you will have in it is lobster and a just a tad of mayonnaise. Nothing else. Other things may be good and have them if you like, but a Maine one is maine-ly lobster. You may put it on any roll you like, but I generally use a hotdog type roll with the slit on top. A homemade hotdog roll would be wonderful. I always have the pieces pretty good sized so you can see the claw and pieces of the tail. Yummy!!!

Provided by Mimi in Maine

Categories     One Dish Meal

Time 30m

Yield 1 serving(s)

Number Of Ingredients 3



Maine Lobster Roll image

Steps:

  • Boil the lobster for about 16-18 minutes.
  • Pick apart and cut up in good-sized pieces.
  • Put the mayonnaise on and mix.
  • I usually put a little butter on the sides of the roll and place it on the griddle for a couple of minutes to brown it.
  • Fill it and enjoy.
  • NOTE: I figure one lobster per roll which would be about 3-5 ounces of meat; this should make a stuffed lobster roll.

1 lobster (cooked and picked)
1/2-1 tablespoon mayonnaise
1 hot dog bun, with slit on top

MAINE-STYLE LOBSTER ROLLS WITH MAYONNAISE

Provided by Food Network Kitchen

Time 20m

Number Of Ingredients 0



Maine-Style Lobster Rolls With Mayonnaise image

Steps:

  • Fill a large steamer or pot with about 2 inches of water. Add 1 tablespoon sea salt and bring to a boil over medium heat. Put 2 lobsters (about 1 1/2 pounds each) in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes. Remove the lobsters and rinse under cold water until slightly cool. Remove the meat from the shells and roughly chop; chill the meat. Mix 1/3 cup mayonnaise, 1/4 cup diced celery, and the zest and juice of 1 lemon in a bowl. Stir in the chilled lobster meat and season with salt. Divide among 4 split-top hot dog buns and top with celery leaves.

MAINE COAST LOBSTER ROLLS

Here is the simplest of recipes, brought to The Times in 2001 by Jason Epstein in the low, dispiriting weeks that followed the attacks on the World Trade Center and the Pentagon. He was inspired, he wrote, by the food writer M.F.K. Fisher's account of a disastrous love affair, and quoted her in his article about cooking for friends at that time: "We returned to the life that had been so real, like fog or smoke, caught in the current of air. We were two ghosts [but] very live ghosts, and drank and ate and saw and felt and made love better than ever before, with an intensity that seemed to detach us utterly from life." Thus, of course, lobster rolls.

Provided by The New York Times

Categories     lunch, main course

Time 20m

Yield 6 servings

Number Of Ingredients 7



Maine Coast Lobster Rolls image

Steps:

  • Cut the lobster into 1/2-inch pieces and place in a bowl. Chop the celery into medium-fine pieces and stir into lobster. Stir in just enough mayonnaise to coat the lobster mixture.
  • As is traditional in Maine lobster shacks, fry the rolls in a skillet or on a griddle in butter. Otherwise, toast them on both sides under a broiler. Add the lobster salad and sprinkle with paprika and a few capers.

Nutrition Facts : @context http, Calories 479, UnsaturatedFat 30 grams, Carbohydrate 22 grams, Fat 36 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 6 grams, Sodium 801 milligrams, Sugar 3 grams, TransFat 0 grams

1 pound cooked lobster meat
4 stalks crisp, cold celery
1 to 1 1/4 cups Hellmann's mayonnaise
6 hot dog rolls, top-sliced (not side-sliced)
Paprika (optional)
Capers (optional)
4 tablespoons butter, melted (optional)

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Total Time 4 hrs 15 mins
Category Lobster
  • Whisk together mayonnaise, lemon juice, and chervil, and season lightly with salt and pepper. Stir in celery, and fold in chopped lobster meat. Cover and chill up to 4 hours.
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